| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Canadian | Vegetables | 4 | Servings |
INGREDIENTS
| 2 | Carrots, thickly sliced | |
| 2 | Potatoes, in small chunks | |
| Salt | ||
| 2 | c | Cauliflower florets |
| 1 | T | Vegetable oil |
| 2 | Onions, chopped | |
| 1 | t | Curry powder |
| 1 | t | Ground cumin |
| 1 | t | Turmeric |
| 1 | t | Mustard seeds |
| 1/2 | t | Hot pepper flakes |
| 1/4 | t | Cinnamon |
| 19 | oz | Canned tomatoes, chopped |
INSTRUCTIONS
Substitutions: zucchini, sweet potatoes and celery. Cook firmer vegetables first. Place carrots and potatoes in saucepan. cover with water and sprinkle with 1 ts salt. Bring to boil; cover and cook for 5 minutes. Add cauliflower; cook for 5 minutes. Drain and set aside. In large heavy-bottomed saucepan, heat oil over medium heat; cook onions, stirring, for 3-4 minutes or until softened. Stir in curry powder, cumin, turmeric, mustard seeds, hot pepper flakes, cinnamon and 1/2 ts salt; cook for 1 minute or until mustard seeds begin to pop. Stir in tomatoes and 1/2 cup water, scraping up brown bits. Bring to boil. Stir in cauliflower, carrots and potatoes. Reduce heat to medium-low; cover and simmer for 5 minutes. Taste and adjust seasoning. Per serving: about 175 calories, 5 g protein, 5 g fat, 32 g carbohydrate high source fibre, good source iron Source: Canadian Living magazine, Mar 95 Presented in article by Shannon Ferrier, Tamara Shuttleworth "Health & Well-Fare: Hey, Kids! Let's Cook" [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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